Mediterranean Whole-Wheat Pasta

Think the words "healthy food" are code for "bland and boring"? Think again. This good-for-you gourmet recipe from the Culinary Institute of America is so sumptuous and simple, you'll never settle for less than healthy fare again.

Level:
Moderate

Yield:
8 portions

Serves:
8

Ingredients

Toppings:

1¼ lb. broccoli

1 lb. whole wheat pasta

½ c. garlic

2 tsp. red pepper flakes

½ c. extra virgin olive oil

2 can chickpeas

1 qt. cherry tomatoes

1 c. black olives

2 lemons

1 tbsp. salt

12 oz. feta cheese

½ c. pine nuts

2 tbsp. extra virgin olive oil (optional)

Whole-Wheat Pasta:

3½ c. whole-wheat flour

½ c. all-purpose flour

6 eggs

2 tbsp. extra virgin olive oil

5 tbsp. water

2 tbsp. salt

Directions

Blanch the broccoli in salted boiling water. Drain, then place into a bowl of ice water to stop the cooking process. Drain again and transfer to a bowl. Set aside.

Cook the pasta in a 6- to 8-quart pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Set aside.

Saute the garlic and pepper flakes in oil in a large saucepot over moderate heat, stirring until the garlic is aromatic, about 1 minute.

Add the chickpeas, tomatoes, olives, lemon juice, and salt. Cook, stirring occasionally, until the ingredients are heated through. Add the blanched broccoli, pasta, and the reserved cooking water to the saucepot and cook over medium heat, tossing until well combined.

Add the feta cheese and pine nuts and toss lightly to combine.

Served drizzled with additional olive oil, if desired.

Whole-Wheat Pasta: Mound the flours in the center of a large wooden cutting board or work surface.

In a small bowl, whisk the eggs and olive oil with a fork until well incorporated.

Make a deep well in the middle of the flour and add the egg and olive oil mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. Add water as necessary (1 tablespoon at a time) until the dough comes together.

Start kneading the dough with both hands, using your palms. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough will be slightly sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Roll out to the thinnest setting on a pasta rolling machine and cut into desired shapes. Set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water until tender yet al dente, about 3 to 4 minutes. Serve as desired.